It is called Misoshirubut most people just know this dish Miso souptraditional Japanese broth It immediately brings to mind the Japanese atmosphere and flavors, as well as, of course, the world of manga and anime. Think of the little sisters Satsuki and Mei, the protagonists of the Japanese animation masterpiece. My neighbor TotoroWritten and directed by the great Hayao Miyazaki in 1988. Big sister actually makes a rich sister. Miso soup family for breakfast and this dish is actually usually a part Japanese breakfastbeing the right food to give you the energy you need to face the day.
Like many other dishes of the culinary tradition japanese, miso soup conquered the West both for its taste and for its health benefits to those who habitually consumed it. So, let’s learn more about this dish, its properties and how to prepare it at home.
Miso soup, the story of the miraculous Japanese broth.
As with many others typical Japanese foodthere too Miso soup it has its own history, passed down from generation to generation, giving way to more subtle but evocative stories until the clear contours of historical reconstruction fade. According to a popular theory, misowe can define synthetically as a spice obtained as a result of a certain process fermentation of yellow soybeans and others cerealswould be used in Demon Already in ancient times thanks to the actions of Buddhist monks, then to descend to Japan, approximately in the VI-VII centuries of our era
The first testimony of the word Miso (味噌) nevertheless appears in the text Nihon Sandai Jitsuroku (so The true story of the Three Kingdoms of Japan), a book containing a chronicle of Japanese history, was completed 901 In AD China, this food was originally called differently depending on the ingredients and fermentation processes used, so the appearance of the word is clear. miso officially marking the first true variant that is completely “Made in Japan”.
How to make miso: mold as an ally
The shades we mentioned are soaked and then baked. Only after cooking, cereals such as rye, wheat, millet, but above all rice or barley are added, which are also cooked and served with food.Aspergillus oryzaei.e. a mushroom It is also used in other preparations in East Asia due to its ability to to ferment soybeansalso simplify the sugars it is found in cereals.
Traditionally, the mixture was pressed by special weights and transferred to large vats where it was prepared ferment in brine for 12 to 24 months, but with the advent of industrialization, fermentation was reduced to a few hours, even if pasteurization and the possible use of additives remained important. Versions are also created freeze dried it is more popular in modern times, so you can benefit from this soup, especially in winter, even when you don’t have much time, it is precious.
Miso soup, properties and benefits (and no, it won’t make you fat!)
By knowing more about the composition and preparation methods of miso, you can see how beneficial its soup can be for our health, while also saving on its preservation. proper physical form. After all, we know that the Japanese are the longest-lived people in the world, and also because of their species diets It is no coincidence that the population is decreasing in the West. Among other things, this soup is also a reliable ally to overcome the effects of winter.
In particular, in addition to having a protein broth, but light (there are approx 84 calories for a portion of 240 grams), use miso as an ingredient, it promotes the growth of probiotic bacteria, which are important for strengthening the intestinal flora, although it is better to cook miso to fully enjoy this property. temperature never exceeding 70 °, Also consume the water obtained in this way to preserve bacteria that would otherwise be lost by heat away from food.
Miso is only added to avoid overheating after the broth is removed from the heat. Although it is an ingredient deliciousmoreover, miso does not increase the risk of pathologies associated with high salt consumption if it is not abused. Especially Attention subjects suffering from diseases such as hypertension, gastritis or renal syndromesthen who should consume this food moderation.
The perfect balance between Yin and Yang
Miso soup is also a classic dish macrobiotic cuisinebased on the balance between yin and yang foods and suggests following a diet that avoids excessive consumption of foodyin extreme (e.g. sugary drinks, fatty and especially sugary sweets) or yang (eg dried meats, fried meats or worse fast food). Therefore, it is possible to “act”. in the middlefrequent access to the menu whole grains and legumesaccompanied by seasonal vegetables.
Miso soup can only represent one, given the long additional preparation time (elements, instead, associated with yang nature), combining soy and grains (yin foods) with salt in the same bowl. ideal foods of macrobiotic dietIt’s an alternative to most, especially when paired with the right vegetables, which we found in the recipe below classic.
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Macrobiotic miso soup, Dr. Berrino
As expected, choosing a soup is important in the macrobiotic version of miso soup the right vegetable to maintain this balance between yin and yang. Therefore, we recommend using it roothas a downward growing yang value, a green leafy vegetablesinstead it grows upwards and one round vegetableswith a more balanced energy load.
In this regard, it can be useful to take inspiration from the ingredients and preparation methods reported in the book Food medicinecollection of valuable recipes, selected according to experience Franco Berrino (physician, epidemiologist, former director of the Preventive and Predictive Medicine Department of the National Cancer Institute of Milan), supported by the research work of the chefs of the association The Great Road.
Ingredients:
Among the ingredients of this version of miso soup we find: 1 or 2 onions (round vegetable), 1 carrot (root), e 1 cabbage (leafy vegetables). It is necessary to add to these 3-4 cm Wakame seaweed1 liter water and 1 or 2 tbsp miso. As for miso, it can also be added on its own a level coffee spoon In a single portion to be consumed so that you can keep the remaining broth in the refrigerator, reheat it as needed, then add the miso only after cooking it again so as not to lose its benefits as explained above.
Method:
Put the water on the fire and heat it in the meantimechop the onion until very thin slices are obtained. When the water is boiling, add the Wakame seaweed along with the onion, carrot and cabbage (can be substituted) celery). after 20 minutesjust take a glass of cooking water and pour it into a cup, only at this time it is better to dissolve the miso with a teaspoon and add it in a single portion.
At this point Miso soup ready to serve, perhaps with sprinkles ginger to make it tastier and healthier. It would be better to consume this water away from food to benefit from all its properties as we mentioned. Alternatively, it can be added to the resulting broth instead of making lunch or dinner more palatable. noodles And tofu.